About 76 million people in the U.S. become infected with a foodborne disease each year, according to the Center for Disease Control and Prevention. In other words, about 1 in 6 Americans get food poisoning during the course of a year.

Though the symptoms are unpleasant, most people recover from food poisoning without any lasting effects. However, some types of food poisoning can lead to kidney disease, nerve and brain damage, and even death. It is alarming to think that food could potentially cause such negative outcomes. However, there are simple things you can do at home to help prevent you and your family from contracting foodborne illnesses. Follow the 4 steps below:

Clean. Bacteria that causes illness can survive on your hands, utensils, cutting boards and counter tops making it is important to wash hands and surfaces often. You should wash hands with warm, soapy water for at least 20 seconds. Be diligent about scrubbing the backs of your hands and between your fingers as well. Utensils and small cutting boards should be cleaned with hot, soapy water. Use a bleach solution to clean counter tops and other surfaces. You do not need to go overboard with the bleach - 1 teaspoon per quart of water is sufficient. It is also a good idea to wash fruits and vegetables, even if you plan to peel them. You do not need to wash meat, poultry, or eggs. In fact, doing so can actually increase your risk for illness due to splatter on nearby items.

Separate. Pay attention to potential for cross contamination. Use separate plates and cutting boards for raw produce and for raw meat, poultry, seafood and eggs. You should also make sure to keep meat, poultry, seafood and eggs separate from all other foods in the refrigerator.

Cook. It is incredibly important to make sure the food you are serving has been cooked to the appropriate temperature. It isn't always enough to assume something is done just because it looks that way. Use of a food thermometer can be very helpful in reducing your risk of foodborne disease. Internal temperature should be 145°F for whole meats, 160°F for ground meats, and 165°F for all poultry. Eggs should be cooked until the yolk is fairly firm.

Chill. It can take fewer than two hours for illness-causing bacteria to begin to grow on food that is left out. That time period is shortened in the warm summer months. Make sure to refrigerate leftovers promptly, ideally in separate, shallow containers. Warm food refrigerated in large containers does not always cool properly, which can cause bacteria growth. Another potential for bacteria occurs when foods are thawed on the counter or in the sink. This action should be avoided - leave foods in the refrigerator to let them thaw.